@article{Huang2025, 
author = {Hui Huang and Huan Xiang and Shengjun Chen and Xiao Hu and Jianwei Cen and Ya Wei and Shaoling Yang},
title = {Research progress on texture and quality control technology during fish recombinant processing},
year = {2025},
journal = {Food Science of Animal Products},
volume = {3},
number = {4},
pages = {9240133},
keywords = {texture, protein, cross-linked, reorganization, fish meat},
url = {https://www.sciopen.com/article/10.26599/FSAP.2025.9240133},
doi = {10.26599/FSAP.2025.9240133},
abstract = {Fish recombination technology uses adhesives such as transglutaminase, or through special processing techniques on the physical, chemical or biological level, recombine the minced fish to change the original organizational structure of the fish. The muscle tissue, connective tissue, and adipose tissue can be reasonably distributed and transformed. This article mainly reviews the basic research status of structural changes in fish recombination technologies (such as heat treatment, ultra-high pressure treatment, extrusion treatment, etc.) at home and abroad, and the development prospects of its application are prospected.}
}